Pollo Asado

READY IN: 35mins
Recipe by Jostlori

This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!

Top Review by Runsoshrun

Great base recipe. I used 2/3 cups of Naranja Agria instead of orange and lime juice. Also spatchcocked a whole chicken, marinated it and roasted it in the oven. Plans were for the grill but weather canceled that. Kind of nice how an entire chicken fits into a 1 gal. ziploc.

Ingredients Nutrition

Directions

  1. Cut chicken breasts into two halves.
  2. Heat oil in small saucepan over medium high heat until very hot.
  3. While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
  4. Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
  5. Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
  6. Refrigerate at least four hours to overnight.
  7. Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
  8. Place chicken on cutting board and let rest several minutes.
  9. Serve individually, or cut into bite sized pieces for making tacos or burritos.

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